- For the pastry:
- 140 g Woolworths all-purpose gluten-free flour
- 120 g butter 120 g, grated
- 3 T icing sugar
- 3 T iced water
- For the hazelnut spread:
- 140 g hazelnuts, lightly toasted
- 4 T cocoa
- 3 T honey
- ½ cup coconut oil
Preheat the oven to 180°C.
Place the gluten-free flour and grated butter into a mixing bowl. Rub together until the mixture resembles large breadcrumbs.
Add the icing sugar and knead into the mixture. Add 1 T water at a time, while kneading, until a ball of dough is formed. If the dough is too wet, add 1 T gluten-free flour at a time while kneading the dough.
Roll out the dough to a thickness of 2 cm, then use a biscuit cutter to cut out large rounds of pastry. Use the pastry rounds to line 6 cavities of a greased muffin pan. Trim off the edges of the pastry if necessary using a sharp knife.
Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove from the oven, remove the baking beans and discard the baking paper.
Bake the pastry shells for a further 15 minutes or until light brown in colour. Once cooled, carefully remove them from the muffin pan.
To make the hazelnut spread, blend the hazelnuts, cocoa, honey and coconut oil until it forms a smooth paste.
Place the pastry shells on a serving dish and fill with the hazelnut spread before serving.